2 lbs. carrots
1 med. onion, chopped
1 can tomato soup
1 med. green pepper, chopped
3/4 c. sugar
1 tsp. Worcestershire sauce
1/2 c. salad oil
1 tsp. mustard
1/2 tsp. vinegar
1/2 tsp. salt and pepper

Cook carrots until slightly tender. Mix together onions, green pepper, tomato soup, Worcestershire sauce, sugar, salad oil, vinegar, mustard, salt and pepper. Cool carrots. Mix with sauce. Refrigerate until ready to serve. Best if refrigerated overnight. Serve cold. Will keep several days.